Sherry Peyton Recipe

Brokeback Tacos Gringa Style

By Sherry Peyton SherryPeyton


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Sherry's Story

I hate the mess of tacos, hate trying to make them, and to eat them, but I love the taste. So I created this alternative, with a twist and turn that we have discovered, and wow do we ever enjoy these. Give it a look and if you like it, see more of my recipes at my website: mybestcookbook.wordpress.com

Ingredients

1/2
bag of corn tortilla chips (unsalted preferred)
1 lb
ground beef
3 Tbsp
my mexican spice mix, or equivalent (taco seasoning)
1/2 medium
onion, diced
1 can(s)
beans of your choice, pinto, black, etc.
2
roma tomatoes, chopped
1 c
corn
2 c
shredded cheese, pepper jack, cheddar, etc.
1 c
each mexican crumbling cheese, queso fresca, and 1 cup more shredded cheese of your choice
3 c
finally shredded cabbage
sour cream, diced scallions, avocado slices
pico de gallo or salsa (my recipe is posted on jap)

Directions Step-By-Step

1
Place plenty of chips on cookie jelly roll pan and place in oven on 200 to warm.
2
In a skillet, cook the ground meat to which has been added the diced onions and the seasonings (chili powder, garlic powder, cumin, oregano, salt, pepper) My recipe is on JAP. Cook until done.
3
Drain and rinse one can of beans and place on top. Chop up 2 roma tomatoes on top of that. Add the corn. Cover with the first two cups of cheese. Cover and simmer on low until cheese has melted and everything is warmed through.
4
Place the skillet on the table with the chips, and all the rest of the ingredients in bowls for people to build their own "taco". NOTE: we use cabbage in place of shredded lettuce, because it is nice and crunchy and just tastes great. Give it a try.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #tacos